Oyster and Napa Cabbage Perilla Soup recipe - ingredients, nutrition and when to eat it
This winter soup is made by gently simmering oysters and napa cabbage, then stirring in perilla seed powder for a nutty finish.
This winter soup is made by gently simmering oysters and napa cabbage, then stirring in perilla seed powder for a nutty finish. It makes a hearty meal with rice.
Soups & stews · 20 minutes to cook
Nutrition (per 653.5g serving): 191.9 kcal · protein 15.7g · carbohydrate 15.3g · fat 7.3g · sodium 954mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Oysters can turn tough if cooked too long, so add them near the end and cook just until done.
Tips: After adding the perilla seed powder, stir gently so it doesn't stick to the bottom of the pot.
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Ingredients (1 serving)
- Oysters — 100 g
- Napa cabbage — 120 g
- Perilla seed powder — 2 Tbsp
- Water — 400 ml
- Minced garlic — 0.5 tsp
- Doenjang (fermented soybean paste) — 0.5 Tbsp
- Green onion — 10 g